Yesterday when we decided what we were going to make for dinner tonight, Bhavnesh mentioned how he liked pickled onions with his moong, so this is his recipe. You have to prepare this the day before so that the onions have plenty of time to pickle. You but up an onion thin lengthwise. Add to it lemon juice, a pinch of salt and red chilli pepper. Mix together and refrigerate until time to eat!
Bhavnesh always talks about how his Mom makes her recipe, but I never seem to make it that way. I tried this time, so here goes:
2 tomatoes
2" piece of ginger,ground into paste
3 green chillies, ground into paste
3 garlic cloves, ground into paste
1 tsp salt
1 tsp sugar (I normally use "jaggery" which is Indian Ghar or brown sugar)
Pinch of turmeric powder
Juice from 1 lemon
cilantro
1. Soak the moong dal for a few hours. Wash and clean thoroughly, then put in pressure cooker to boil.
2. In another pot, throw in the tomatoes and let them come to a boil for 5-7 minutes.
3. Then, I threw in all the masala (ginger-garlic-chilli paste, turmeric powder, sugar, salt and lemon juice.)
4. Finally, add the cooked moong and garnish with cilantro.
For the salad, I chopped up tomatoes, onions, cucumbers, green peppers and carrots really small. To the cut veggies, I added some of the green chilli paste, a pinch of sugar, black pepper, cumin powder and cilantro. The "kachumbar" tasted great with some papad.
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